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Gluten Free Muffins, Soft, Moist & Foolproof

These easy gluten-free muffins are soft, fluffy, and endlessly customizable. Thanks to a balanced blend of flours, yogurt for moisture, and the right mix of leavening agents, they rise beautifully without becoming dense or gummy. Even better, the batter works with any mix-ins you love, from berries to chocolate chips to nuts.

With simple steps and pantry-friendly ingredients, these muffins are perfect for breakfast, snacks, lunchboxes, or make-ahead meal prep. The result? Bakery-style muffins that just happen to be gluten-free.

⭐ Why You’ll Love These Gluten-Free Muffins

  • Perfect rise and soft crumb
  • Not dry, not dense — just tender and fluffy
  • Versatile recipe that accepts any mix-ins
  • Uses simple gluten-free 1:1 flour
  • Yogurt keeps them moist for hours
  • Naturally nut-free (if almond flour is swapped)
  • Quick: ready in about 40 minutes

Muller

Gluten-Free Muffins (Endless Mix-Ins!)

These fluffy and tender gluten-free muffins are incredibly versatile and easy to make. With a balanced flour blend, yogurt for moisture, and endless mix-in options, they rise beautifully without becoming dense. Perfect for breakfast, snacks, or meal prep.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12
Course: Bakery, Breakfast, Snack
Cuisine: American
Calories: 215
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ½ cups gluten-free 1:1 baking flour Dry Ingredients
  • ½ cup almond flour (or ⅓ cup extra gluten-free 1:1 flour) Dry Ingredients
  • 1 ½ teaspoons baking powder Dry Ingredients
  • ½ teaspoon baking soda Dry Ingredients
  • ½ teaspoon kosher salt Dry Ingredients
  • ¼ teaspoon ground nutmeg Dry Ingredients
  • 2 large eggs Other Ingredients
  • ⅔ cup sugar Other Ingredients
  • ½ cup vegetable oil or melted coconut oil Other Ingredients
  • 1 Tablespoon lemon juice Other Ingredients
  • 1 cup whole-milk plain yogurt (not Greek) Other Ingredients
  • 1 cup mix-ins (fruit, chocolate chips, nuts, etc.) Other Ingredients
  • Optional: 2 Tablespoons raw sugar for topping

Equipment

  • 12 cup muffin pan
  • Paper liners
  • Mixing bowls
  • Whisk
  • Rubber spatula
  • Wire cooling rack

Method
 

  1. Preheat oven to 425 °F (218 °C). Line a 12-cup muffin pan with paper liners.
  2. In a medium bowl, whisk together all dry ingredients.
  3. In another bowl or stand mixer, beat eggs and sugar until light and fluffy (about 5 minutes).
  4. Slowly add oil while mixing on low. Stir in lemon juice.
  5. Add ⅓ of the dry mixture, then half the yogurt. Repeat until combined.
  6. Fold in your mix-ins gently with a spatula.
  7. Divide batter evenly into muffin cups. Add raw sugar topping if desired.
  8. Bake at 425 °F for 10 minutes, then reduce heat to 375 °F (190 °C) and bake 10–15 more minutes.
  9. Cool in pan 5 minutes, then transfer to wire rack.

Notes

  • Use a high-quality gluten-free flour blend with xanthan gum.
  • Don’t exceed 1 cup mix-ins to keep muffins structured.
  • Oil provides a lighter crumb than butter in gluten-free baking.
  • Whole-milk yogurt adds moisture and tenderness.

🧁 Ingredients

Dry Ingredients

  • 1 ½ cups gluten-free 1:1 baking flour
  • ½ cup almond flour (or use ⅓ cup extra 1:1 flour)
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground nutmeg

Other Ingredients

  • 2 large eggs
  • ⅔ cup sugar
  • ½ cup vegetable oil or melted coconut oil
  • 1 Tablespoon lemon juice
  • 1 cup whole-milk plain yogurt (not Greek)
  • 1 cup mix-ins of your choice (berries, chocolate chips, nuts, etc.)
  • Optional: 2 Tablespoons raw sugar for topping

👩‍🍳 Instructions

  1. Preheat the oven to 425 °F (218 °C). Line a 12-cup muffin pan with paper liners.
  2. In a medium bowl, whisk together all dry ingredients. Set aside.
  3. In another bowl (or stand mixer), beat the eggs and sugar until light and fluffy — about 5 minutes.
  4. With the mixer on low, slowly drizzle in the oil. Add lemon juice and mix again.
  5. Add ⅓ of the dry mixture → then ½ of the yogurt → repeat until everything is incorporated. Mix only until smooth.
  6. Gently fold in your mix-ins using a spatula.
  7. Divide the batter evenly among the muffin cups. Add raw sugar topping if desired.
  8. Bake at 425 °F for 10 minutes, then reduce to 375 °F (190 °C) and bake another 10–15 minutes.
  9. Let cool in the pan for 5 minutes, then transfer to a wire rack.

💡 Notes & Tips

  • Use a gluten-free 1:1 blend with xanthan gum for best texture.
  • Yogurt (not Greek) keeps muffins moist and adds lift.
  • Oil makes gluten-free muffins fluffier than butter.
  • Lemon juice reacts with the baking soda → better structure.
  • Keep mix-ins to 1 cup total to avoid sinking.

🔥 Storage

  • Room temperature: Best within 1 day (because GF dries fast).
  • Freezer: Freeze individually wrapped; reheat 20–30 sec in microwave.

📌 Nutrition (per muffin — approximate)

  • Calories: 215
  • Carbs: 27 g
  • Protein: 4 g
  • Fat: 10 g
  • Sugar: 12 g
  • Fiber: 2 g

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